This Trinidadian-inspired wrap packs a punch with a filling of chickpeas, potatoes, onions and peas, enveloped in homemade flatbread spread with split-pea purée—which gives the bread a fine, layered effect, and your second helping of legumes. Way more satisfying (and less greasy) than takeout, it goes great with our tangy tamarind dipping sauce.
Ингредиенты
- 2 onions, chopped
- 3 tbsp (45 ml) vegetable oil
- 4 garlic cloves, chopped
- 2 tsp fresh ginger, chopped
- 1 tsp fresh thyme, chopped
- 2 tbsp curry powder
- 1/2 tsp red pepper flakes
- 2 cans (19oz/540 ml each) chickpeas, drained and rinsed
- 4 cups (640 g) potatoes, peeled and diced (about 4 potatoes)
- 3 cups (750 ml) water
- 1 cup (150 g) frozen peas, thawed
- 4 green onions, chopped
- 1 tbsp onion, finely chopped
- 1 tbsp (15 ml) vegetable oil
- 1 tsp turmeric
- 1/2 tsp ground cumin
- 1/2 cup (110 g) yellow split peas, rinsed and drained
- 1 1/2 cups (375 ml) water
- 2 cups (300 g) unbleached all-purpose flour
- 1 cup (150 g) whole wheat flour
- 2 1/2 tsp baking powder
- 1 tsp salt
- 1 cup (250 ml) warm water
- 2 tbsp (30 ml) olive oil
- Melted butter, for cooking
Инструкция
- In a large skillet over medium heat, soften the onion in the oil. Add the garlic, ginger, thyme, curry powder and red pepper flakes. Cook for 1 minute. Add the chickpeas, potatoes and water. Bring to a boil and simmer for 20 minutes or until the potatoes are tender. Add the peas and green onion. Let simmer for 2 minutes, mashing a few potato pieces with a fork to thicken the curry. Season with salt and pepper. Keep warm.
